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Wednesday, November 14, 2012

Parker House Rolls

Can you believe that Thanksgiving is right around the corner?? In the midst of all the football games, brisk walks around the neighborhood with autumn leaves tumbling through the air, cozy scarves, warm boots, pumpkin pies, and colorful drives through town surrounded by fall colors, isn't it wonderful to stop and think about all the things we have to be thankful for? It's a season of treasured time spent with family and new memories made. I love it.

As your family gathers around the dining table this year for your Turkey Day feast, what recipes and dishes will you be making? Are they treasured family recipes that have been passed down from generation to generation, or will you be adding a new favorite this year?Our meal always consists of a very traditional New England spread...Sweet Potato Souffle, Maple-Glazed Roast Turkey, Homemade Cranberry Sauce, Cornbread Dressing with Sausage, Broccoli & Cheese Casserole, Creamed Corn, an array of different desserts, and ROLLS...you can't forget the rolls! After all, yeast rolls make for a PERFECT leftover turkey sandwich the next day. And folks, leftover turkey sandwiches is where it's at!I stumbled upon this recipe for Parker House Rolls in the November 2012 issue of Bon Appetit magazine. The magazine's Features Editor, Carla, included this recipe along with a story of how she first made these rolls for her family's Thanksgiving feast 15 years ago. She originally found them in The Fannie Farmer Baking Book from 1984, and they've been her favorite ever since.

You've probably already got most, if not all, of the ingredients this recipe calls for. It's a simple one that's difficult to mess up. They came out delicious and might just make an appearance of their own on my Thanksgiving table. :)

Preheat oven to 350°. Melt 1/4 cup unsalted butter
in a small sauce-pan. Lightly brush a 13x9-inch baking dish with some
melted butter. Punch down dough; divide into 4 equal pieces. Working
with 1 piece at a time, roll out on a lightly floured surface into a
12x6-inch rectangle.

Cut lengthwise into three
2-inch-wide strips; cut each crosswise into three 4x2-inch rectangles.
Brush half of each (about 2x2-inch) with melted butter; fold unbuttered
side over, allowing 1/4-inch overhang. Place flat in 1 corner of dish,
folded edge against short side of dish. Add remaining rolls, shingling
to form 1 long row. Repeat with remaining dough for 4 rows.

Brush with
melted butter, loosely cover with plastic, and chill for 30 minutes or
up to 6 hours.